Bread Pudding (gluten free of course)

 What do you do when you make the Thanksgiving rolls too dark?? You turn them into bread pudding!

Gluten Free Bread Pudding

6 slices gluten free bread

3 T melted butter

1/2 C apples, diced

4 eggs, beaten

2 C Milk

3/4 c sugar

1 tsp ground cinnamon

1 tsp pie spice

1 tsp vanilla extract

Preheat oven to 350 deg.  Spray 9x13 pan with cooking spray, Tear bread into cubes and spread evenly on the bottom of the pan. Pour the melted butter over the bread. Sprinkle with apple pieces. Set aside.

In a medium bowl, whisk the eggs until whites and yolks are combined. Add in milk, sugar, spices, and vanilla extract. 

Pour the mixture over the bread evenly. Press down to make sure the bread is soaking up the liquids. 

Bake 45 min in the 350 deg oven or until the bread springs back when you push on it. Remove from the oven and allow to cool slightly. Top with vanilla sauce. 

Vanilla Sauce

1/2 C brown sugar

2 T Corn Starch

Pinch Cinnamon

1 egg

1 1/4 c Milk

2 T Melted Butter

pinch salt

For vanilla sauce, whisk 1/2 cup of light brown sugar, the corn starch, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk, and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

Crispy Cheddar Chicken gluten free of course

 Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts 

2 sleeves gluten free Ritz style crackers 

1/8 teaspoon pepper 

3 cups cheddar cheese, grated

1/2 teaspoon paprika 

1/4c parmesan cheese 

1tsp garlic powder

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the cheeses and cracker crumbs into 2 separate small pans. Toss the garlic powder, paprika and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the cheese Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. . Cover the pan with tin foil and bake at 400 degrees for 35 minutes.

Cheezy Breakfast Enchiladas -gluten free of course

 I used to love breakfast burritos. I'm sure you have also discovered they aren't as portable as a gluten free product. They tend to crumble, not roll up, etc. I found a recipe and of course had to adapt it to my own tastes. I wasn't a fan of their seasonings. This is what I have come up with. It is so easy and yummy. They even look sort of fancy so you could serve them to company. However this is not rocket science, use more cheese if you would like. Use bacon or sausage instead of ham. You get the idea...make it your own. 

Cheezy Breakfast Enchiladas

*these will need to rest in the fridge for 8 hours so plan accordingly

• 2 C Diced ham (check the label)
• 1/2 cup finely diced onion (I used frozen)
• 8-12 white corn tortillias (I used Mission)
• 2 C shredded cheese, use your favorite
• 6 large eggs
• 1/4 tsp paprika
• 1/4 tsp pepper

Sprinkle cooked ham and onions evenly down the center of each tortilla (or at least try to). Top each with 2 tablespoons shredded cheese. Roll up tortillas and place, seam sides down, in a lightly greased 9 x 9 in. baking dish.

Whisk together eggs, pepper and paprika. Pour mixture evenly over tortillas.

Cover and chill at least eight hours. Remove from refrigerator, and let stand 30 minutes at room temperature before baking.

Cover the baking dish in foil and bake at 350°F for 20 minutes; uncover and bake 15 minutes. Sprinkle remaining cheese over top and bake three to four more minutes, or until cheese melts. Let it cool for 10 minutes before serving.

Hummingbird Bundt Cake - Gluten Free

• Hummingbird Bundt Cake-Gluten Free

Ingredients

• 1/2 C unsalted sweet cream butter, softened
• 3/4 C sugar
• 1/4 C brown sugar, packed
• 2 large eggs
• 2 1/4 C gluten free flour
• 1 tsp baking soda
• 1 tsp salt
• 1 1/2 C mashed bananas
• 1 tsp pure vanilla extract
• 1 tsp almond extract
• 1 tsp cinnamon
• 1 8oz can crushed pineapple
• 1 C sweetened shredded coconut
• 
  
• 1 Can of your favorite gluten free cream cheese frosting

Instructions

Cake Directions
1. Preheat your oven to 350F degrees and grease your bunt pan with pam spray
2. In a large mixing bowl, combine the flour, baking soda, cinnamon and salt and whisk until combined
3. Using a standing mixer, cream the butter and sugars until creamy and fluffy
4. Mix in the eggs and vanilla
5. Gradually mix in the dry ingredients and mix until combined. Batter will start to look really dry and crumbly
6. Add in the pineapple and coconut mix until combined
7. Add in the mashed bananas
8. Pour batter into pan and bake for 35-40 minutes or until a toothpick or a knife comes out clean
9. Let sit on a wire rack to cool completely, flip onto a plate. Frost with your favorite frosting.
   
   
   
   
   
   
   

Secret Special Sauce- Gluten Free

Back in my gluten filled days before my diagnosis I loved a certain 2 patty cheeseburger, sesame seed bun, with lettuce and secret sauce from a chain fast food restaurant. Obviously, that isn't an option anymore.......so sometimes I whip up my own sauce.

Secret Special Burger Sauce

1/2 C Mayo
2 T French Dressing
4 t Sweet pickle relish
1 T finely minced white onion
1 t white vinegar
1 t sugar

Combine all the ingredients in a small bowl. Cover and refrigerate for several hours. The longer it sits the more the flavors become friends and become amazing.

Raspberry Zinger Poke Cake, gluten free

I didn't receive my Celiac diagnosis until college. That means I had a lifetime of eating yummy gluteny foods. One thing I miss is Hostess Zingers. They are little twinkie like snack cakes with a pink raspberry and coconut outside. I haven't found a replacement for those....until today! Let me introduce you to gluten free Raspberry Zinger Poke Cake!

Raspberry Zinger Poke Cake, Gluten free

INGREDIENTS

• 1 box gluten free yellow or white cake mix

• Ingredients listed on box to prepare cake

• 1 box (3 oz.) raspberry flavored gelatin (Jello)

• 2 cups hot water

• 1 jar (10 oz.) raspberry preserves(seedless is better)

• 1 tub (8 oz.) Cool Whip, thawed

• 1 bag (7 oz.) shredded coconut

INSTRUCTIONS

1. Bake the cake according to package directions using a 9x13-in. baking pan.
2. After the cake has baked, remove from the oven and allow to cool for 30 minutes. Using the handle end of a wooden spoon or a meat fork, poke cake every inch or so with the handle of wooden spoon or tines of meat fork halfway into the cake. There is no set number of holes, but you want plenty of places to fill. Mix the raspberry jello with 2 cups of hot water until dissolved. Pour the Jello evenly over the cake, trying to fill the holes as much as you can.
3. In a small bowl, microwave the raspberry preserves until easy to spread, about 30 seconds. Pour the preserves over the top of the cake and spread evenly. Refrigerate an hour or so to cool the cake. Top with Cool Whip. Sprinkle the shredded coconut over the top. Refrigerate for at least 4 hours before serving.
4. Store leftovers in the refrigerator.

Strawberry Pineapple Dump Cake

This cake is heavenly........and so super easy!! I may have eaten dessert before supper...shhhh! 

Strawberry Pineapple Dump Cake
3/4 cup butter, melted
1 (20-ounce) can crushed pineapple, in juice
1 (20-ounce) can strawberry pie filling
1 Gluten Free box yellow cake mix
1/4 C. chopped pecans

Pre heat the oven to 350 degrees. Spray a 9x13 pan with cooking spray. Pour the pineapple with the juice into the bottom of the pan. Spread it out evenly. Spread the strawberry pie filling over the crushed pineapple. Pour the cake mix over the top. Spread it out evenly. Sprinkle the pecans over the cake mix. Pour the melted butter over the top of the entire mixture (don't stir) Bake for 30-45 min. or until lightly browned and bubbly.